Posts Tagged ‘pork’

Porc en Croute

2 porc en crouteFor some reason, wrapping just about anything in puff pastry produces festive results worthy of an elegant, well-dressed dinner table. A piece of salmon, an apple, cheese or a tenderloin of beef or pork suddenly become the center of attention. And rightly so. The delicate puff pasty envelops the food in a rich, buttery blanket of goodness that is hard to resist.

My porc en croute is a wonderful dish to cook on weekends or special occasions. You will want to serve it with fresh seasonal vegetables. Wilted spinach would be great and in the springtime, peas or grilled asparagus are the perfect choice. This is definitely a recipe to keep in mind for Easter!


Porc en croute
Serves 4-6
1porc en croute

  • 600g pork tendorloin
  • fleur de sel
  • freshly-cracked pepper
  • 2 tbsps mild olive oil
  • 1 tsp Herbes de Provence
  • a 13x 11cm piece of puff pastry
  • 4 slices raw ham
  • 10 sage leaves
  • 1 ½ tbsp grainy mustard
  • 1 small egg, whisked, for glazing

Season the pork tenderloin with salt and pepper. Heat the oil in a frying pan, and brown the meat on all sides. This should take about 10 minutes. Remove the tenderloin from the pan, place on a plate and immediately sprinkle with the Herbes de Provence on all sides. Leave the meat to cool for at least ten minutes. Preheat the oven to 190 and line a baking sheet with baking paper. Place the puff pastry on a floured work surface and line the middle with the ham, followed by 5 of the sage leaves. Brush the cooled tenderloin with the mustard on all sides and place on the ham and sage. Place the rest of the sage leaves on top of the meat. Fold the pastry on all sides to form a neat parcel. Flip it over onto the baking sheet, seam side down. Brush with the whisked egg. Using a sharp knife, score the pastry in a criss-cross pattern. Make a few air holes using the tip of your knife. Bake the porc en croute for 50 minutes. Allow to cool for 10 minutes before carving.

Stuffed Tomatoes

stuffed tomatoesI honestly thought of calling hubby yesterday to tell him to pick up some take-out on the way home from work. These last few days have been so chaotic and busy that I haven’t had a chance to plans meals like I normally do. It’s usually at 6 in the evening or so that it suddenly starts to dawn on me — I need to get food on the table! The next question of course is “what do I already have in the house?”; trust me, the last thing I want to do is have to run to the shops last minute.
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Brochettes de Porc

With the exception of yesterday’s rain, we’ve been having some serious BBQ weather here in the Netherlands. Which means plenty of healthy fruits and salads, icy tinto de verano to cool us down after work, and colorful dishes enjoyed outdoors.
These tasty skewers are perfect for the barbecue or grill. You’ll want to marinate the meat well in advance. Go ahead and use your fingers to rub the marinade into the meat. You can serve these tasty brochettes with a couscous or bulgur salad (like I did).
brochettes without the riskServes 3-4

550g pork shoulder, cubed
1 tbsp dried oregano
1 tsp whole pink peppercorns
juice of ½ a lemon
1 ½ tbsp chilli oil
salt (preferably fleur de sel)

Put all of the ingredients in a bowl. Rub the marinade into the meat using your hands. Allow to marinate for 3-5 hours or overnight. Thread the meat through the skewers and grill for about 15-20 minutes. Serve with slices of lemon.